The ultimate yeast for Belgian-style beers like witbiers or white ales, this strain's high phenol production contributes an herbal aroma and flavor notes which blend well with herb and fruit adjuncts. Beer made with this strain can be nearly 80% attenuation and a slightly lower resulting pH than English or American ale strains, creating a dry beer.
Flocculation: Low to Medium
Alcohol Tolerance: 5-10% ABV
Optimum Ferm Temp: 67-74˚F
Recommended Styles: Belgian Pale Ale, Belgian Tripel, Cider, Saison, Witbier